• 24servings
  • 20minutes
  • 120calories

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Nutrition Info . . .

VitaminsB3, E
MineralsNatrium, Fluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups light whipping cream

  2. 1 cup sugar

  3. 3/4 cup light corn syrup

  4. 3 squares BAKER'S Semi-Sweet Chocolate

  5. 1/4 tsp. salt

Instructions Jump to Ingredients ↑

  1. PLACE all ingredients in medium saucepan. Bring to boil on low heat, stirring constantly. Cook until mixture is thickened and reaches 246°F when tested with a candy thermometer, stirring constantly.

  2. POUR into lightly buttered 8x4-inch loaf pan. (Do not scrape mixture from bottom of saucepan.) Let stand until set. Score candy into 48 squares with large sharp knife. Invert candy onto cool surface; turn over so marked side is up.

  3. CUT candy into squares. Wrap each caramel in waxed paper. Let stand in cool place overnight to set. Store at room temperature.


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